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Wednesday, August 29, 2018
DECEMBER 2018 MENU
Anna's Taco Bake
Breakfast Bake
Dollar Ham Sandwiches
Dijon Meatloaf
Italian Hot Beef
Lasagna
Lydia's Circle Chicken Casserole
Pepperoni Pasta Milano
Quiche
Tator Tot Hotdish
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8s) 2. brown hamburger(drain grease if desired) 3. mix hamburger, sour cream and taco seasoning in a mixing bowl 4. pour into pan 5. sprinkle cheese over meat mixture 6. Sprinkle crushed chips over cheese
Serving day instructions 1. Thaw 2. Bake covered at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated through
4 1/2 c. Seasoned Croutons 2 c. Shredded Cheddar Cheese 2 T. Minced Onion 1 c. Frozen Shredded Hashbrowns 8 Eggs, slightly beaten 4 c. Milk 1 tsp. Salt 1 tsp. Ground Mustard 1/8 tsp. Pepper 8 Strips Bacon, cooked crumbled
Cooking Day: Combine eggs, milk, salt, mustard, pepper, cheese, onion, and hashbrowns in a bag. Place croutons in a separate bag and bacon in a separate bag. Makes 2 servings.
Serving Day: Place in a 9x13 pan. Mix in croutons. Sprinkle bacon over the top. Bake at 350 for 45-50 minutes.
Lasagna:
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Cook noodles according to pkg directions. Drain and set aside. Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Dollar Ham Sandwiches: 12 bakery buns 1/2 pound ham or turkey 12 Slices of prov or swiss cheese Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop: 4 tablespoons brown sugar 1 cup melted butter 2 teaspoons poppy seeds 1 teaspoon worchestire sauce 2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day: Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at 350 degrees F for 20-30 minutes covered and 5 minutes uncovered.
16oz Blend Vegetable 4c Cooked Chicken 2cans Cream of Chicken 1c Mayo 1tsp Lemon Juice 1/2tsp Curry Powder 3/4c Shredded Cheddar Cheese 8oz Water Chestnuts 1c Herb Seasoned Stuffing Mix 1/4c Butter
Cooking Day: Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day: Pour chicken mixture in a 9x13 pan. Sprinkle cheese on top, then sprinkle crumbs that have been tossed with melted butter. Bake covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth 1 Tbsp ketchup 1/4 tsp Worcestershire sauce 1/4 tsp Kitchen Bouquet 4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
1 1/2 lbs lean ground beef 1/3 cup crushed crackers 1/2 cup finely chopped onion 1/3 cup ketchup 1 T. Dijon mustard 1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes
1 ½ cups grated Swiss cheese (or cheddar) 4 tsp flour ½ cup diced ham 3 eggs 1 cup milk ¼ tsp salt ¼ tsp dry mustard 1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions: Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
1.5 lbs ground beef 1 medium onion, finely chopped 1 can French cut green beans, drained 1 can cream of chicken soup 1 small can (2.8 oz) French Fried Onions 1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
The Domesic Divas Cooking Club said... Pepperoni Pasta Milano Supper Swap
12 ounce Box Bowtie Pasta - uncooked 8 oz bag Pepperoni and cut into fourths 2-4 cloves garlic 8 oz package fresh Mushrooms, sliced 14.5 oz. can diced tomatoes with basil, garlic & oregano 1.5 cups heavy whipping cream 1/4 tsp fresh ground black pepper Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions: Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
10 comments:
Anna's Taco Bake
2 pkgs crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
Doritos, crushed
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8s)
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake covered at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated through
Breakfast Bake
4 1/2 c. Seasoned Croutons
2 c. Shredded Cheddar Cheese
2 T. Minced Onion
1 c. Frozen Shredded Hashbrowns
8 Eggs, slightly beaten
4 c. Milk
1 tsp. Salt
1 tsp. Ground Mustard
1/8 tsp. Pepper
8 Strips Bacon, cooked crumbled
Cooking Day:
Combine eggs, milk, salt, mustard, pepper, cheese, onion, and hashbrowns in a bag. Place croutons in a separate bag and bacon in a separate bag. Makes 2 servings.
Serving Day:
Place in a 9x13 pan. Mix in croutons. Sprinkle bacon over the top. Bake at 350 for 45-50 minutes.
Lasagna:
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Cook noodles according to pkg directions. Drain and set aside.
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well.
Serving Day Instructions:
Arrange in a 9x13 greased pan: cooked noodles, ricotta cheese and egg
mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving day: Thaw. Bake at 350
degrees for 45 minutes.
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Dollar Ham Sandwiches:
12 bakery buns
1/2 pound ham or turkey
12 Slices of prov or swiss cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon worchestire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at
350 degrees F for 20-30 minutes covered and
5 minutes uncovered.
Lydia Circle's Chicken Casserole:
16oz Blend Vegetable
4c Cooked Chicken
2cans Cream of Chicken
1c Mayo
1tsp Lemon Juice
1/2tsp Curry Powder
3/4c Shredded Cheddar Cheese
8oz Water Chestnuts
1c Herb Seasoned Stuffing Mix
1/4c Butter
Cooking Day:
Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day:
Pour chicken mixture in a 9x13 pan. Sprinkle cheese on top, then sprinkle crumbs that have been tossed with melted butter. Bake covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Italian Hot Beef
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tbsp ketchup
1/4 tsp Worcestershire sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
Meat Loaf Dijon:
1 1/2 lbs lean ground beef
1/3 cup crushed crackers
1/2 cup finely chopped onion
1/3 cup ketchup
1 T. Dijon mustard
1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes
Ham and Swiss Quiche
1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Bake uncovered for 45-60 min at 400 degrees.
ater Tot Hot Dish (9/08 swap)
1.5 lbs ground beef
1 medium onion, finely chopped
1 can French cut green beans, drained
1 can cream of chicken soup
1 small can (2.8 oz) French Fried Onions
1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
The Domesic Divas Cooking Club said...
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14.5 oz. can diced tomatoes with basil, garlic & oregano
1.5 cups heavy whipping cream
1/4 tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
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